The Tasting Panel magazine

December 2014

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Page 68 of 136

68  /  the tasting panel  /  december 2014 S ince our first issue rolled off the press nearly eight years ago, we have always acknowledged that food and drink go hand in hand. But over the years, as we've delved deeper into the details of distillation and mined the minds of the world's greatest winemakers, somms and mixologists, we've found ourselves with so much spirited discussion on our hands that we've barely scratched the surface of the culinary landscape. So this month, we're ready to bring things to the plate with a heaping helping of our newest section, PREP, designed to offer a closer look at the trends and tastemakers who are shaping what we eat. In these pages, you'll find an artful, in-depth look at our industry, bringing front-of-house and back-of-house together and covering everything from food pairings to chef profiles to tools of the trade. In this quarterly section, we'll take a look at restaurants, craftsmen and restaurateurs across the nation, from sampling the fare at farm-to-fork gastropubs to featuring the work of artisanal bakers, butchers and cheesemongers alike. From the finer points of poultry (see page 74) to the tools to perfectly press meats (page 78), PREP will take you on a full circle look at the food industry and the people shaping its future. So come hungry, come thirsty: THE TASTING PANEL and PREP look forward to bringing you everything you need to write your own foodie love story. Happy Holidays, Rachel Burkons VP/Managing Editor Do you have a food scoop to share with us? Email Introducing Our New Quarterly Food Section

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